|
|
INGREDIENTS:
1 Large butternut squash, about 3 lbs, halved and seeds removed, may substitute acorn squash
½ lb Mild Italian sausage, casing removed, add 1 teaspoon of fennel if absent from sausage
4½ oz Earth & Vine Provisions Spiced Fig Pear Fruit Butter
1 Large onion, chopped
8 Garlic cloves, minced
1 Tablespoon dried sage
1 Tablespoon dried marjoram
1 Tablespoon dried thyme
6 Cups chicken broth
1 Cup heavy cream
Olive oil or vegetable oil
Salt and fresh ground pepper
PREPARATION:
Preheat oven to 400.
Lightly coat squash halves with a bit of olive oil or vegetable oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper.
Bake until tender, about 45 minutes. Squash should be caramel color.
Let squash cool slightly and scoop out flesh, reserve, throw away peel.
In a large sauce pan over medium high heat, add a tablespoon of oil, when hot but not smoking add sausage, cook until browned, add onions and caramelize, add garlic and herbs, cook stirring for one minute, add cooked squash and chicken broth, stir well to combine, and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Turn off heat, with a hand held immersion blender, or in batches in a food processor or blender puree soup. Strain soup through a fine mesh strainer into a clean sauce pan. Whisk cream and Spiced Fig Pear Fruit Butter into soup and adjust salt and pepper to taste.
Serves 6 to 8.
Soup may be prepared the day before.
|
